Fat bloom inhibiting food compositions and methods

Abstract

Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a créme filling having a non-lauric fat, and having a water activity level of about 25; and a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture.

1 . A food composition, comprising:
 a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent;   a créme filling having a non-lauric fat, and having a water activity level of about 25; and   a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture.   
     
     
         2 . The food composition of  claim 1 , wherein the base-cake is in the range of about 25 to 35 percent of the total food product by weight and the canola oil is refined, bleached and deodorized canola oil. 
     
     
         3 . The food composition of  claim 1 , wherein the base-cake canola oil is less than or equal to 7 percent saturated fats. 
     
     
         4 . The food composition of  claim 1 , wherein the base-cake has an internal wall defining a well to receive the créme filling. 
     
     
         5 . The food composition of  claim 1 , wherein the créme filling fat is palm oil with TBHQ added. 
     
     
         6 . The food composition of  claim 1 , wherein the coating lauric fat is a palm kernel oil and the coating non-lauric fat is palm oil;
 wherein a proportion of the palm kernel oil is greater than a proportion of the palm oil; and   wherein a fat percentage of the coating is in a range of about 22 to 26 percent.   
     
     
         7 . The food composition of  claim 1 , wherein the coating has high surface hardness and a melting temperature up to 38 degrees Celsius. 
     
     
         8 . The food composition of  claim 1 , wherein the coating has a wavy texture, whereby abrasive damage during shipping is reduced. 
     
     
         9 . The food composition of  claim 1 , further comprising additional components selected from the group consisting of flavors; sugar; salt; emulsifiers; and combinations thereof. 
     
     
         10 . The food composition of  claim 1 , wherein the product is up to 13 grams in total piece weight and has a calorie count in the range of about 40 to 60 calories per piece. 
     
     
         11 . A method to produce a food composition of  claim 1 , comprising the steps of:
 mixing dough for the base-cake composition;   forming the dough to the base-cake shape;   baking the base-cake;   mixing the créme filling;   transferring the créme filling to a hold/use kettle;   depositing créme in the base-cake;   cooling the base-cake/créme filling combination;   enrobing the base-cake/créme filling combination with the coating;   removing excess coating; and   cooling the produce for a second time to solidify the coating placed on the product during enrobing.   
     
     
         12 . The method of  claim 11 , wherein the step of mixing dough for the base-cake composition uses a stages in a horizontal single shaft upright dual arm mixer. 
     
     
         13 . The method of  claim 11 , wherein the step of forming the dough to the base-cake shape uses a rotary molder. 
     
     
         14 . The method of  claim 11 , wherein the step of baking the base-cake uses a forced hot air convection type oven that bakes via direct convection and radiation. 
     
     
         15 . The method of  claim 11 , wherein the step of mixing the créme filling uses a liquid jacketed kettle. 
     
     
         16 . The method of  claim 11 , wherein the step of mixing the créme filling uses counter dual rotating elements with one scraping the wall of the kettle to facilitate heat transfer. 
     
     
         17 . The method of  claim 11 , wherein the step of depositing créme in the base-cake comprises the steps of:
 aligning the base-cake along a series of guides to align and time it with a depositing manifold; and 
 depositing créme intermittently and timed to deliver the desired créme weight. 
 
     
     
         18 . The method of  claim 11 , wherein the step of cooling the base-cake/créme filling combination comprises the step of moving the combination through a spiral cooling conveyer system, wherein fat in the créme is solidified. 
     
     
         19 . The method of  claim 11 , wherein the step of enrobing the base-cake/créme filling combination with the coating uses an open mesh wire belt through a waterfall. 
     
     
         20 . The method of  claim 11 , wherein the step of removing excess coating comprises the steps of:
 blowing air over a top of the product; and   exposing the product further to a spinning rod located at a transfer point from the enrober to a cooling tunnel.